Chiarello'S Chicken And Pastina Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup Muir Glen(R) organic crushed tomatoes with basil
2 pounds boneless skinless chicken breasts
1/2 cup chopped onion
1/2 cup diced carrot
1/2 cup diced celery
2 (32 ounce) cartons Progresso(R) chicken broth
1/2 teaspoon gray salt or sea salt
1/4 teaspoon freshly ground black pepper
1 dried bay leaf
1 cup uncooked acini de pepe or small round pasta
2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
1/3 cup shredded Parmesan cheese

Preparation

Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F).
Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.